To caramelize the onions:
For the lentils and rice:
To fry the caramelized onions:
* At any point while you’re cooking the onions, if they look like they’re browning too quickly, reduce the heat a little. At any point, if there is a lot of fond that’s developing on the bottom of the pot, and you can’t easily scrape it up, simply deglaze with about 2 tablespoons of water, scraping up the bits. If either of these things happen, your onions might be a little on the dark side, but as long as you don’t let them burn, they’ll taste delicious.
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